Megas con Queso
Source of Recipe
Internet
List of Ingredients
2 corn tortillas
2 tablespoons olive oil
6 eggs, beaten
1 4-ounce can chopped green chilies (use 3 tablespoons)
1/8 teaspoon salt & black pepper
1/2 cup shredded Monterey Jack cheese, room temperature
1/3 cup tomato salsa, warmed or room temperature
Recipe
Cut the tortillas in half, then cut each half into strips about 1/2-inch wide. Heat the olive oil in a large non-stick skillet over medium heat. Add the tortilla strips and cook until softened, about 1 minute. Transfer the tortilla strips to a small plate, reserving the remaining oil in the skillet. (Add more oil if needed.)
In a large bowl, beat the eggs with a whisk. Stir in 3 tablespoons of the chopped green chilies, salt and pepper and pour the mixture into the skillet. Scramble the eggs over medium heat, stirring gently with a heat-resistant spatula until soft curds begin to form. Quickly return the tortilla strips to the skillet and continue stirring until the eggs are set.
Remove the skillet from the heat and sprinkle with the shredded cheese and drizzle the salsa over top. Pass additional salsa. Serves 4.
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